Italian Shredded Beef Sliders

Method

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1. Pat the chuck roast dry and season both sides with the salt and pepper, pressing the seasoning into the meat. Sprinkle the flour over the roast and rub to coat evenly.

2. Heat the oil in a large skillet over medium-high heat. Add the roast pieces and brown well on both sides until a deep golden crust forms. (I know browning first is annoying, but it truly builds flavor and the flour helps thicken the juices.) Set aside.

3. In the bottom of a slow cooker, combine the onion, garlic, tomato paste, pepperoncini, SideDish Italian Vinaigrette, and Italian seasoning. Stir until fully combined.

4. Nestle the browned roast pieces into the slow cooker. Cover and cook on high for 6 hours or low for 8–10 hours, or until the meat is fall-apart tender.

5. Transfer the beef to a baking sheet and shred with two forks. Return the shredded beef to the slow cooker, toss in the cooking liquid, cover, and keep on Warm until serving. The longer it sits, the more flavorful and tender it becomes.

6. To serve, create a simple “build-your-own slider” station. Set out the warmed shredded beef (still in the slow cooker), slider buns, provolone slices, and giardiniera. Let everyone assemble sliders to their liking.

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1. Pat the chuck roast dry and season both sides with the salt and pepper. Sprinkle the flour over the meat and rub to evenly coat.

2. Turn the Instant Pot to Sauté mode and heat the olive oil. When hot, add the roast pieces and brown well on both sides, about 3–4 minutes per side. Transfer to a plate.

3. Add the onion and garlic to the pot and sauté for 2–3 minutes, just until softened. Stir in the tomato paste and cook for another minute to coat the onions.

4. Add the pepperoncini, SideDish Italian Vinaigrette, and Italian seasoning. Stir well, scraping up any browned bits from the bottom.

5. Return the roast pieces (and any juices) to the pot. Secure the lid and cook on Pressure Cook (High) for 60 minutes.

6. Let the pressure naturally release for 20 minutes, then manually release any remaining pressure.

7. Transfer the beef to a baking sheet and shred with two forks. Return to the Instant Pot and toss in the cooking liquid. Keep on Warm until it’s time to build your sliders.

8. As with the slow cooker version, serve by setting up a build-your-own slider station with buns, provolone, giardiniera, and the warm shredded beef.